Chocolate and cherry cake
This chocolate and cherry cake is perfect for special occasions (Valentine’s Day, anniversaries etc) particularly if you make the alcoholic version. For a dairy-free version use vegetable based margarine and milk (I’ve made it both with almond and coconut milk).
Ingredients
Method
- If you want to make the alcoholic version, pit and halve the cherries and soak them in brandy overnight.
- Preheat oven to 190°C. Lightly grease a 22 cm springform cake pan and line with baking paper.
- In a bowl mix together the flour, cocoa, baking powder and salt.
- Beat the sugar and butter until light and fluffy, then add the egg and vanilla and beat for another minute.
- Add the dry ingredients and pour in the milk. Stir and add most of the chocolate chips (for the alcoholic version stir in 1 spoonful of the brandy marinade) .
- Tip the mixture into the pan. Spread it out evenly, then top with the cherry halves (push these slightly into the batter).
- Bake for about 30 minutes or until an inserted skewer comes out clean. Let it cool completely on a wire rack.
- Dust with icing sugar just before serving.